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Salted Caramel Coconut Poke Cake

Servings 16
Author Melissa Sperka

Ingredients

  • 1 1/2 cup sweetened flaked coconut divided
  • 1/2 cup chopped pecans toasted
  • 1 Recipe Old Fashioned Butter Cake OR 1 15.25 oz Butter Cake mix plus ingredients to prepare
  • 1 1/3 cup quality prepared caramel or dulce de leche divided
  • 1 16 oz frozen whipped topping, thawed
  • 1 tsp kosher salt

Instructions

  • Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray. Set aside.
  • Spread the pecans and 1/2 cup coconut on a sheet pan in a single layer. Toast the nuts for 6 minutes, then remove to cool.
  • Toast the coconut for 6-8 minutes stirring periodically for even browning, Set aside to cool.
  • Prepare the butter cake per the directions. After preparing the batter mix 1 cup coconut into the batter by hand.
  • Spread the cake batter evenly into the pan. Bounce the pan a few times on the counter to remove any trapped air bubbles..
  • Bake per the package instructions until golden and a tester inserted into the center comes back clean.
  • Remove from the oven and immediately poke the cake generously using a fork.
  • Pour 1 cup caramel over the hot cake. Use the back of a spoon or spatula to spread evenly gently pressing into the holes. Cool completely.
  • After cooling, frost the top with whipped cream. Drizzle with the remaining caramel and sprinkle with kosher salt.
  • Top with toasted coconut and pecans.
  • Store chilled..